this weekend, my mom and willie flew up to seattle to visit! despite some rain (i know you’re shocked to hear it rained in seattle), we had lots of fun touring around campus, downtown, pike’s market, and the chittenden locks.
you know the desert island game, right? where you pick one food that you could live on forever if you were stranded on a desert island? well, tacos are my desert island food. i know that’s cheating a little bit, because there are so many taco ingredients. but how could i ever decide between beans, tortillas, avocado, or salsa?
full disclosure to you, internet: mike and i weren’t looking for a black bean soup recipe when we found this one, nor have we ever made black bean soup before. we just wanted to make some cornbread, and figured we had to eat something else alongside the cornbread to make it a complete meal.
after making hummus for a recent party, we had some leftover chick peas hanging out in our fridge. trying to think about the best way to utilize them, i remembered this unique recipe.
a year ago, i posted a long and detailed explanation of march madness around here (waaay back before this was a food blog), and here we are a year later, actively caught up in the middle of it again. before you get the wrong impression and think that we’re huge basketball fans, let me stop and clarify – march is the month of birth for practically everyone we know. ok, that’s an exaggeration, but you get the idea. every weekend this month has been full of celebrations (and desserts!), and to add some extra fun, we’re flying out to indiana to spend time with my great-uncle, who is turning 99 this week!